A traditional eggplant spread recipe gains mew appeal thanks to the walnuts input. It’s perfect to accompany fish and chips dishes, or just to spread on fresh bread!
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Ingredients
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- 5 large eggplants ,
- 2 cloves of garlic, smashed ,
- 2 teaspoons of vinegar ,
- ½ of a cup olive oil ,
- 1 cup coarsely smashed walnuts ,
- 2 teaspoons of yoghurt ,
- 2 teaspoons of parsley, thinly cut ,
- Salt ,
- Freshly ground pepper
Instructions
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- Cut the eggplants into halves, grease their internal side with olive oil and bake them at 180°C for 30 minutes. ,
- Remove them from the oven and, using a spoon, remove their flesh. ,
- Put it in a bowl. Using a fork, squash it properly. ,
- Season with salt and pepper and add the garlic, the olive oil, the vinegar, the parsley, the walnuts and finally, when it has completely cooled down, the yoghurt. ,
- Stir properly and transfer to the fridge.
